Name: Mediterranean egg and white bean skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 2/3 cup canned cannellini beans, drained and rinsed; 1/2 cup canned diced tomatoes; 1.5 oz red bell pepper, diced; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 1/2 tbsp feta cheese, crumbled; 1 slice sourdough bread, toasted; 3/4 tsp smoked paprika; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

639 calories

Protein: 40g; 25% of calories
Carbs: 73g; 46% of calories
Fat: 21g; 29% of calories

Instructions

Prep 15 min · Cook 10 min

Heat the olive oil in a small skillet over medium heat. Add the onion and bell pepper and cook for 5 minutes until softened. Add the garlic and smoked paprika and cook for 1 minute until fragrant.
Stir in the diced tomatoes, white beans, salt, and pepper. Simmer for 10 minutes until the sauce has thickened slightly.
Use a spoon to make two small wells in the bean mixture. Pour half the egg whites into each well, then gently top each with a whole egg. Cover the skillet and cook for 4 to 5 minutes until the egg whites are set and the yolks are still soft. Done when whites set and yolks still soft.
Remove from heat. Top with the crumbled feta and fresh parsley. Serve immediately with the toasted sourdough bread for dipping.

Nutrition

Ingredients

Instructions

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